Categories
Entrees Recipes

Roasted Garlic Tomato Soup

  • 2 lb fresh tomatoes, halved or quartered
  • 1 head garlic
  • 1 small onion, cut into wedges
  • 1/4 c fresh basic leaves
  • 2 c vegetable broth
  • 2 T olive oil
  • 1/2 t red pepper flakes
  • 1/2 c heavy cream
  • salt & pepper to taste
  1. Preheat oven to 400F.
  2. Toss tomatoes, onion, and garlic (whole) with olive oil, salt, pepper, and red pepper flakes.
  3. Place on baking sheet.
  4. Roast until tomatoes are soft and garlic is fragramt, ~30-35 min.
  5. Let vegetables cool slightly.
  6. Squeeze out garlic cloves.
  7. Blend garlic, tomatoes, onion, basil, and broth until smooth.
  8. Transfer mixture to pot and stir in heavy cream.
  9. Warm over medium heat; do not boil.